Mangoes have a vast diversity in India, and each variety is prized for its distinct flavor, texture, and perfume. The Alphonso (Hapus) is a premium variety from the Ratnagiri, Sindhudurg, and Devgad areas of Maharashtra that stands out above the others. Alphonso mangoes are a popularity both locally and abroad because of their unique, sweet flavor and their rich, creamy, and non-fibrous texture.
Another highly regarded type is the Dasheri mango, which comes from the Malihabad district of Uttar Pradesh. It has a fibrous texture and a sweet, aromatic taste. Dasheri, one of the earliest mango kinds, is particularly valued in Indian mango culture and is frequently connected to customs, celebrations, and local marketplaces.
The Langra mango is a native of Uttar Pradesh’s holy city of Varanasi. Even when mature, Langra may be identified by its green peel, which gives it a distinct perfume and tart-sweet flavor. This cultivar is very well-liked in northern India, where it’s frequently eaten either raw or in sweets.
The origins of the Banganapalli (Benishan) variety are in Telangana and Andhra Pradesh. Mangoes called Banganapalli are huge and oblong in shape, with a golden-yellow skin and a pulp that is solid, pleasant, and free of fibrous material. They are a popular choice for both culinary applications and fresh consumption due to their unique flavor and size.
The Kesar mango, which is popular in Gujarat, particularly in the districts of Junagadh and Girnar, is another kind. Kesar mangoes, often known as the “Queen of Mangoes,” are highly valued for their sweet taste and saffron-colored pulp. Because of their rich flavor and vivid color, they are frequently utilized in sweets and items made with mangos.
Mangoes from West Bengal and Odisha noted for their Himsagar variety are prized for their creamy, sweet, and fiberless flesh that has a hint of saffron. This cultivar is a popular during mango season because of its powerful taste and silky texture, which are highly recognized qualities.
Grown in Karnataka, Andhra Pradesh, and Tamil Nadu, the Totapuri mango is easily identified by its golden-yellow peel and tall, pointed form. It tastes tart and somewhat sweet, which makes it perfect for salads, pickles, and other cooking applications.
Neelam mangoes are tiny to medium-sized fruits with a distinct sweet flavor and pleasant perfume that are grown in Tamil Nadu, Andhra Pradesh, and Karnataka. Their stability and long shelf life also make them a well-liked option for export.
The Chaunsa mango, which has a reputation for being exceptionally sweet and juicy, is native to Uttar Pradesh and Bihar. Enjoyed fresh or in juices, Chaunsa is widely regarded as one of the best mango kinds due to its smooth, fiberless flesh.
Last but not least, the Amrapali mango is an Indian hybrid that combines the best traits of the Dasheri and Neelum kinds. It is sweet, fragrant, and little fibrous; its flavor is constant and it keeps well. Amrapali mangoes have gained popularity due to their consistent quality and adaptability in a variety of culinary contexts.
